CN109221439A - A method of angle's bean curd is made with body odour bavin cured leaf - Google Patents
A method of angle's bean curd is made with body odour bavin cured leaf Download PDFInfo
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- CN109221439A CN109221439A CN201811354835.1A CN201811354835A CN109221439A CN 109221439 A CN109221439 A CN 109221439A CN 201811354835 A CN201811354835 A CN 201811354835A CN 109221439 A CN109221439 A CN 109221439A
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- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of method with body odour bavin cured leaf production angle's bean curd, this method mainly comprises the steps that (1) picks its mature leaf in body odour bavin growth period and obtains dry powder through water-removing, drying, smashing；(2) it adjusts PH value of drinking water and to 4.0~7.0 and is heated to 90~95 DEG C；(3) body odour bavin dry powder is added in 90~95 DEG C of drinking water with the solid-liquid ratio of 1: 20~40 (g/mL), is filtered after stirring 30~90s while hot；(4) filtrate is collected, the edible pigment of its volume 0.60%~1.2% (v/v) is added into filtrate, saturated clarification limewater solution is added into filtrate with the ratio of 1/40~1/60 (v/v) simultaneously, condensation is stood after mixing evenly and obtains angle's bean curd.Angle's bean curd that the present invention makes is a kind of natural food that healthy nutritive value is high, is had a vast market foreground.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to the preparation of body odour bavin dry powder and the production of cured leaf angle's bean curd
The optimization of process conditions.
Background technique
Body odour bavin (Premnapuberula Pamp.) also known as angle's Japanese Premna, puberulent premna leaf or root etc., are under the jurisdiction of Verenaceae beans
The shrub that rotten bavin belongs to, is a kind of medical and edible dual purpose plant, is distributed in the areas such as Southwestern China, northwest, south China, Central China.Its blade contains
Have pectin, vegetable protein, cellulose and a peroxidase abundant, in rhizome containing there are many medicinal ingredient, have it is clearing heat and detoxicating,
Detumescence hemostasis has the effect for the treatment of venomous snake bite, nameless sores or boils, wound hemorrhage.Pectin content is very high in body odour bavin blade, exists
In the mesoglea of plant flanking cell wall, there are the performances such as good gel, thickening, stabilization.Civil its tender leaf and tender of often acquiring
Branch is fabricated to the gel snack with better nutritivity, health-care efficacy, referred to as " angle's bean curd ".In recent years, with people's life water
Flat raising, pursues health care and environmental protection has become the mainstream of human lives, and natural food is increasingly becoming new on people's dining table
Dote on.Reinforce the development and utilization of medical and edible dual purpose plant resource, there is good social and economic benefit, wherein angle's bean curd has
Very big potentiality to be exploited.However, angle's bean curd industrialization depends on the scale of its material plant, because of body odour bavin wild stocks pole
Small and distribution is scattered, and artificial growth is very necessary；Traditional angle's bean curd production can only be fresh with its in body odour bavin growth period
Blade is raw material, and the production time is very narrow, therefore the technology for constructing cured leaf production angle's bean curd is imperative.
Patent CN2012100036911 disclosed in the prior art is the research achievement of present inventor, still, wherein
Water bath time it is long, and final finished mouldability is bad, and color is not tempting.
Summary of the invention
The present invention provides a kind of method with body odour bavin cured leaf production angle's bean curd, this method is suitable for production mind throughout the year
Celestial bean curd provides technical support for the industrialization development of body odour bavin resource, and solves water bath time length, angle in the prior art
Bean curd insufficient formability and the not tempting problem of color.
Technical solution of the present invention: a method of angle's bean curd is made with body odour bavin cured leaf, the specific steps are as follows:
Step 1: the body odour bavin fresh leaf of picking growth animated period cleans up rear blanching water-removing, drains, after drying to constant weight
It pulverizes and sieves, collects dry powder seal, dry storage；
Step 2: adjusting PH value of drinking water and to 4.0~7.0 and be heated to 90~95 DEG C, by the body odour bavin dry powder in step 1
It is added in 90~95 DEG C of drinking water with the solid-liquid ratio of 1: 20~1: 40 (g/mL), is filtered after stirring 30~90s while hot, collect filter
Liquid；
Step 3: adding the edible pigment of its volume 0.60%~1.2% (v/v), while into the filtrate of step 2 with 1/
The ratio of 40~1/60 (v/v) adds saturated clarification limewater solution into filtrate, stands condensation after mixing evenly and obtains mind
Celestial bean curd.
Wherein, blanching water temperature is 95 DEG C in step 1, and the blanching time is 10s, and drying temperature is 50 DEG C, and dry powder crosses grit number
For 50 mesh；
Screen is 100~500 mesh in step 2；
The edible pigment added in step 3 is sodium copper chlorophyllin (purity 99.9%), with 1: 50~100 (g/mL's)
Ratio is formulated, and saturated clarification limewater is prepared with clean pulverized limestone with the ratio of 1: 50 (g/mL), stands standby for 24 hours
With.
Preferably, the PH value of drinking water in step 2 is 5.0, and heat iron temperature is 95 DEG C, blanching treatment time 30s, filter
Sieve is 300 mesh.
It is that the present invention reaches the utility model has the advantages that
(1) since traditional angle's bean curd is only using fresh leaf as material, therefore being concentrated mainly on summer and autumn has supply.The present invention with
The body odour bavin fresh leaf for growing animated period, which is dried, is made dry powder storage, can be used for the long-term production of angle's bean curd；
(2) water bath processing is not necessarily in this programme, incorporation time shortens to 30~90s from original 30-90min, and obtains
Good molding effect (quality-improving) and yield are arrived；Meanwhile with the increase of edible pigment, cured leaf angle's bean curd color by
It is yellowish gradually become it is emerald green, sodium copper chlorophyllin additive amount be 1.2% (v/v) when effect it is preferable；
(3) the patent CN2012100036911 water bath time as disclosed in the prior art is too long, leads to its pectin structure
It is destroyed and fails effectively to form.Therefore, the present invention extracts body odour bavin dry powder pectin by high temperature, short time, is shortening extraction time
Make angle's bean curd color be maintained at preferable state simultaneously, effectively improves angle's bean curd forming quality in existing publication
The problem of difference；
(4) angle's bean curd of the invention is the natural food by the body odour bavin blade under natural conditions for raw material production,
With better nutritivity, healthcare function, can meet the needs of people are to natural food.
Detailed description of the invention
Fig. 1 is that orthogonal test different disposal combines angle's bean curd made of lower cured leaf；
Angle's bean curd made of cured leaf when Fig. 2 is addition various concentration edible pigment；
Fig. 3 is the angle's bean curd shape obtained according to the water bath time and temperature of patent CN2012100036911.
Specific embodiment
The present invention is described in further detail with reference to the accompanying drawings and examples.
Specific step is as follows for technical solution of the present invention:
(1) picking of fresh leaf and dry storage: June to September picks body odour bavin fresh leaf, in 90 after being cleaned up with tap water
~95 DEG C of blanching 10s water-removings drain, and crushed 50 meshes after 50 DEG C of drying to constant weights, storage is dried in vacuo after sealing；
(2) process conditions are screened: by control variate method, the single factor experiment of different disposal gradient is arranged, screens cured leaf
The condition and range that angle's bean curd is formed.
(3) optimization of process conditions: on the basis of single factor experiment result, L is designed9(34) orthogonal test (table 1), optimize dry
The process conditions of leaf production angle's bean curd.
(4) edible pigment adds: into the filtrate being collected into, (leaf is green for the edible pigment of 0.15%~1.2% (v/v) of addition
Plain copper sodium).
Primary election scheme: being examination index with cured leaf angle's bean curd yield rate, with mode of appearance (transparency, integrity degree), single
Factorial experiments solid-liquid ratio is 1: 40 (g/mL) (table 2), and heat iron temperature is 95 DEG C (table 3), and blanching treatment time is 60s (table 4), citric acid
Adjusting PH value of drinking water is 6.0 (tables 5), and screen is 300 mesh (table 6), and saturated clarification limewater dosage is 1/60 (v/v) (table 7).
(explanation: this partial data by obtained by single factor experiment, see Table 2 for details, 3,4,5,6,7).
Preferred embodiment: comprehensive cured leaf angle bean curd yield rate and mode of appearance (color, transparency, complete appearance) appraise,
Optimization of orthogonal test solid-liquid ratio is 1: 30 (g/mL), pH value 5.0, and mixing time 60s, saturated clarification limewater dosage is 1/
50 (v/v), the results are shown in Table 8 and Fig. 1.(explanation: this partial data is obtained by optimization of orthogonal test result, and see Table 8 for details and Fig. 1).
Final scheme: under preferred embodiment, as shown in Figure 2,1.2% (v/v) sodium copper chlorophyllin is added after collecting filtrate
Angle's bean curd color be it is optimal.
In Fig. 1 and table 8, A, B, C, D, E, F, J, H, I respectively indicate orthogonal test different disposal combination (1,2,3,4,5,6,
7,8,9) influence to cured leaf angle Bean curd yield and quality, comprehensive angle's bean curd color, transparency come appraise, processing 5 (E) effect
Fruit is preferable.
As can be seen from Figure 2, with the increase of edible pigment, cured leaf angle's bean curd color gradually becomes emerald green, leaf by yellowish
Effect is preferable when green element copper sodium additive amount is 1.2% (v/v).
1 L of table9(34) orthogonal test combination
| Processing | Solid-liquid ratio/g/mL | Lime water consumption/v/v | Mixing time/s | PH value |
| 1 | 1∶20 | 1/40 | 30 | 5.0 |
| 2 | 1∶20 | 1/50 | 60 | 6.0 |
| 3 | 1∶20 | 1/60 | 90 | 7.0 |
| 4 | 1∶30 | 1/40 | 30 | 5.0 |
| 5 | 1∶30 | 1/50 | 60 | 6.0 |
| 6 | 1∶30 | 1/60 | 90 | 7.0 |
| 7 | 1∶40 | 1/40 | 30 | 5.0 |
| 8 | 1∶40 | 1/50 | 60 | 6.0 |
| 9 | 1∶40 | 1/60 | 90 | 7.0 |
Embodiment 1:
Vegetable material body odour bavin (Premnapuberula Pamp.) in the present embodiment picks up from the Wu Chuan Gelao of Guizhou Province
Autonomous county of Miao ethnic group identifies through Guizhou University professor Xiong Yuanxin.
1. picking and the dry storage of fresh leaf:
Mid-July picks body odour bavin fresh leaf, 95 DEG C of blanching 10s water-removings, the purpose master of water-removing after being cleaned up with tap water
If being oxidized loss by high temperature and the oxidase active being passivated in fresh leaf to reduce effective component in drying process.
Blade after water-removing is laid in sieve airing, until blade surface without after droplet together with sieve one arise from 50 DEG C it is dry
It is dried in dry case for 24 hours up to constant weight.50 meshes are crossed after cured leaf is smashed with pulverizer, after being encapsulated with sample sack in vacuum desiccator
Storage.
2. single factor test screens:
Under primary election scheme, single factor experiment is arranged to solid-liquid ratio (1: 20~1: 60/g/mL), blanching by control variable
Temperature (80~95 DEG C), mixing time (0.5~8.0min), PH value of drinking water (2.0~9.0), screen mesh number (100~500),
Coagulant type (saturated clarification limewater, plant ash, MgCl2) and dosage (1/40~1/70v/v) screened, yield rate and
Infiltration by formula (1), (2) than being calculated.
(1) solid-liquid ratio screens
As shown in Table 2, being suitble to solid-liquid ratio is 1: 20~1: 40 (g/mL).
2 different feed liquid of table compares the influence of cured leaf angle Bean curd yield and quality
| Solid-liquid ratio/g/mL | Yield rate/% | Seep water ratio/mL/100g | Color | Mode of appearance |
| 1∶20 | 64.9c | 616a | Pale green | Appearance is imperfect, has a small amount of bubble |
| 1∶30 | 312.9b | 543b | Pale green | Complete appearance |
| 1∶40 | 2857.1a | 56c | It is yellowish | Complete appearance |
| 1∶50 | - | - | - | Solution |
| 1∶60 | - | - | - | Solution |
Note: different letters indicate that the two has significant difference (P < 0.05) in table, and "-" indicates not formed angle's bean curd, nothing
Data.Similarly hereinafter.
(2) heat iron temperature screens
As shown in Table 3, suitable heat iron temperature is 90~95 DEG C.
Influence of the different heat iron temperatures of table 3 to cured leaf angle Bean curd yield and quality
| Heat iron temperature/DEG C | Yield rate/% | Seep water ratio/mL/100g | Color | Mode of appearance |
| 80 | - | - | - | Solution |
| 85 | - | - | - | Solution |
| 90 | 1145.4** | 146.7** | Pale green | It is complete appearance, transparent |
| 95 | 1183.8** | 147.8** | Pale green | It is complete appearance, transparent |
Note: " * * " indicates that the two has extremely significant difference (P < 0.01) in table, similarly hereinafter.
(3) mixing time is screened
As shown in Table 4, with the extension of mixing time, the color of angle's bean curd gradually becomes brown, angle's beans from yellow
Rotten yield rate also declines therewith, and being suitble to mixing time range is 0.5~2.0min.
Influence of the different mixings time of table 4 to cured leaf angle Bean curd yield and quality
(4) pH value is screened
As shown in Table 5, pH value should control between 4.0~7.0.
Influence of the different pH value of table 5 to cured leaf angle Bean curd yield and quality
| PH value | Yield rate/% | Seep water ratio/mL/100g | Color | Mode of appearance |
| 2 | - | - | Brown | Solution |
| 3 | - | - | Brown | Solution |
| 4 | 2116.2b | 37.8b | It is yellowish | It is complete appearance, transparent |
| 5 | 2068.1c | 41.1a | Pale green | It is complete appearance, transparent |
| 6 | 2526.9a | 30.4c | Pale green | It is complete appearance, transparent |
| 7 | 1972.5d | 23.0d | Pale green | It is complete appearance, transparent |
| 8 | - | - | Brown | Solution |
| 9 | - | - | Brown | Solution |
(5) screen mesh number is screened
Screen mesh number is greater than extremely difficult filtering when 300 or more, and the angle's bean curd color made is yellowish, toughness is poor, is in
It is fluffy.Therefore, selection screen mesh number is advisable (table 6) between 200~300 mesh.
| Cross grit number | Yield rate/% | Seep water ratio/mL/100g | Color | Mode of appearance |
| 100 | 3143.3a | 6.4c | It is light green | Complete appearance contains more slag |
| 200 | 2647.9b | 7.6c | Pale green | Complete appearance contains a small amount of slag |
| 300 | 2468.1c | 20.3b | Pale green | It is complete appearance, transparent |
| 400 | 2265.7d | 34.4a | It is yellowish | It is complete appearance, transparent, loose |
| 500 | 1931.3e | 20.7b | It is yellowish | It is complete appearance, transparent, loose |
Influence of the different screen mesh numbers of table 6 to cured leaf angle Bean curd yield and quality
(6) coagulant type and dosage screening
As shown in Table 7, three kinds of coagulant are compared, and add the saturated clarification limewater pair of 1/40~1/60 (v/v)
The yield rate and quality of angle's bean curd relatively addition plant ash and MgCl2Effect is good.
The influence of table 7 different coagulant types and dosage to angle's Bean curd yield and quality
Embodiment 2:
1. orthogonal test condition optimizing:
On the basis of single factor experiment result, tested using orthogonal test by the conditional combination that table 1 designs.By table 8
With Fig. 1 it is found that influencing the principal element that cured leaf angle bean curd is formed is solid-liquid ratio > saturated clarification limewater dosage > pH value > stirring
Time, comprehensive cured leaf angle bean curd yield rate and quality (color, transparency, complete appearance) appraise, obtaining processing 5 is preferable item
Part combination: i.e. solid-liquid ratio is 1: 30 (g/mL), pH value 5.0, mixing time 60s, 1/50 (v/ of saturated clarification limewater dosage
V), angle's bean curd infiltration ratio obtained is 35.1mL/100g, yield rate 1709.1% with this condition.
8 different disposal of table combines the influence to angle's Bean curd yield and quality
2. edible pigment adds:
The sodium copper chlorophyllin of 0.15~1.2% (v/v) is added into the filtrate being collected into, while adding 1/50 (v/v)
Saturated clarification limewater solution, after mixing evenly stand can be obtained angle's bean curd.As shown in Figure 2, with chlorophyll copper sodium
The increase of salt additive amount, angle's bean curd color gradually become emerald green by faint yellow, add the chlorophyll of 0.60~1.2%/v/v
Copper sodium effect is preferable.
Comparative example 1
(1) harvesting of blade and the preparation of cured leaf powder: acquiring the fresh blade of body odour bavin in 7~September, is cleaned and is dried in the air naturally
After cured leaf table moisture, the 15min that finishes is placed in 110 DEG C of electric drying oven with forced convections, and at 65 DEG C, drying to constant weight, and cured leaf is ground into
Powder crosses closed preservation after 50~70 meshes；
(2) production of angle's bean curd: adjusting PH value of drinking water to 5.0 with 1~5% citric acid solution, by cured leaf powder with
The drinking water for mixing up pH value is mixed in enamel or glass container by 1:40 weight ratio and is sealed with preservative film, keeps the temperature in 85 DEG C of water-baths
60min obtains filtrate with 4 layers of medical absorbent cotton/gauze filtering or Buchner funnel rapid filtration under suction, then is added and satisfies by the 1/50 of filtrate volume
And limewash, the uniform stirring when being added, gel-forming angle's bean curd after standing.Finished product is shown in Fig. 3.
Compared with comparative example 1, when cured leaf angle's bean curd manufacturing technology that the present invention uses has easy to operate, gel
Between it is short, reproducible the advantages that, and be not subject to seasonal restrictions, the market demand can be met in time.
Since angle's bean curd that the present invention makes is natural green food, and there is clearing away heat and removing summer and health-care efficacy, by
Gradually made a pet of by people, technology in addition through the invention is with short production cycle, speed is fast, equipment investment is few, production cost
It is low, therefore its Developing Prospects on Industrialized Exploitation is very wide.
The foregoing is merely the preferred embodiment of the present invention, it should be pointed out that: for the ordinary skill people of the art
For member, without departing from the principle of the present invention, several improvement and retouching can be also made, these are improved also is considered as with retouching
The range that the present invention is protected.
Claims (5)
1. a kind of method with body odour bavin cured leaf production angle's bean curd, it is characterised in that: comprise the steps of:
Step 1: the body odour bavin fresh leaf of picking growth animated period cleans up rear blanching water-removing, drains, crushes after drying to constant weight
Sieving obtains dry powder, dry storage after sealing；
Step 2: it adjusts PH value of drinking water and to 4.0~7.0 and is heated to 90~95 DEG C, by the body odour bavin dry powder in step 1 with 1:
The solid-liquid ratio of 20~1: 40 (g/mL) is added in 90~95 DEG C of drinking water, is filtered after stirring 30~90s while hot, and filtrate is collected；
Step 3: add the edible pigment of its volume 0.60%~1.2% (v/v) into the filtrate of step 2, while with 1/40~
The ratio of 1/60 (v/v) adds saturated clarification limewater solution into filtrate, stands condensation after mixing evenly and obtains angle's beans
It is rotten.
2. a kind of method with body odour bavin cured leaf production angle's bean curd according to claim 1, it is characterised in that: step 1
Middle blanching water temperature is 95 DEG C, and the blanching time is 10s, and drying temperature is 50 DEG C, and it is 50 mesh that dry powder, which crosses grit number,.
3. a kind of method with body odour bavin cured leaf production angle's bean curd according to claim 1, it is characterised in that: step 2
Middle screen is 100~500 mesh.
4. a kind of method with body odour bavin cured leaf production angle's bean curd according to claim 1, it is characterised in that: step 3
The edible pigment of middle addition is sodium copper chlorophyllin, is formulated with the ratio of 1: 50~100 (g/mL).
5. a kind of method with body odour bavin cured leaf production angle's bean curd according to claim 1, it is characterised in that: step 3
In saturated clarification limewater prepared with clean pulverized limestone with the ratio of 1: 50 (g/mL), it is spare after standing for 24 hours.
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| CN111345357A (en) * | 2020-04-30 | 2020-06-30 | 湖北医药学院 | Selenium-rich fresh-leaf airpotato bean curd containing airpotato yam rhizome and preparation method of selenium-rich fresh-leaf airpotato bean curd |
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